Fun, delicious and ready in under 15 minutes, these Soppressata and Radish Provolone Cones make the perfect holiday snack or appetizer.Jump to Recipe
Soppressata. When I think of Soppressata I think of larger, thinner slices of salami. However, when I looked up on Wikipedia what Soppressata actually is, at least in the traditional sense, this is what I was told-
“…is made from the leftover parts of the pig. First, the head is boiled for a few hours. When it is done, it is picked of meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing.”
From what I gather, this delicious cured meat is made from all the leftovers. Waste not, want not, right?
Assuming you’re a meat lover and this hasn’t freaked you out, then I have a sneaking suspicion that you’ll love this fun and super fast appetizer. It really is the perfect little snack time appetizer for any and all occasions- from fancy to downright casual.
And that watermelon radish? It was my first time seeing them at the market and although I had never tried them before, I knew they would be good. Guys, these things are the most beautiful root vegetable I have ever seen! Way more beautiful than a watermelon, that for sure.
Anywho, the combination of the Soppressata and the provolone with the fresh radicchio, tangy pepperoncini, and earthy pine nuts was pretty awesome. I definitely know what my Christmas dinner contribution will be this year!
In other news, on the way to drop my 4-year-old off at school the yesterday, I asked him what he wanted from Santa this year. His list was pretty long as he talked the entire 10-minute drive there, however, the key items I gathered from were this…
1. One million Chevron cars (you know, the toy cars from the gas station)
2. An iPhone
3. A jetpack 🤨😂
So, any of you out there know where I can pick up a jetpack?
I mentioned to him that Santa may not be making those this year and he responded, “yes he is, Mommy! Obviously!”
Fun, delicious and ready in under 15 minutes, these Soppressata and Radish Provolone Cones make the perfect holiday snack or appetizer.
- 1 small head radicchio shredded
- 7 whole pepperoncini stem removed and thinly sliced
- 1/4 cup pine nuts
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- salt + pepper to taste
- 24 Soppressata thinly sliced
- 24 Provolone cheese thinly sliced
- 1-2 watermelon radish thinly sliced
- Major Grey's Chutney for topping (optional)
- In a medium bowl toss together the shredded radicchio, sliced pepperoncini, and pine nuts. Add the red wine vinegar, olive oil and salt and pepper, to taste. Gently toss to combine.
- Arrange the soppressata and provolone on a large, clean work surface and top with a thin slice of watermelon radish and a small spoonful of radicchio and pepperoncini mixture. If desired, top with a small teaspoon of Major Grey's Chutney.
- Roll up each Soppressata to form cones and secure with a toothpick.
Inspired by Food&Wine Magazine Best Holiday Recipes